Here’s a simple, classic Lemon Meringue Pie recipe that’s tangy, sweet, and perfect for any occasion:
Ingredients
For the crust:
- 1 9-inch pre-baked pie crust (store-bought or homemade)
For the lemon filling:
- 1 cup granulated sugar
- 2 tbsp all-purpose flour
- 3 tbsp cornstarch
- 1/4 tsp salt
- 1 1/2 cups water
- 2 lemons, juiced and zested
- 2 tbsp butter
- 4 egg yolks, beaten
For the meringue:
- 4 egg whites
- 6 tbsp granulated sugar
Instructions
- Preheat oven: 350°F (175°C).
- Make the filling: In a saucepan, combine sugar, flour, cornstarch, and salt. Gradually stir in water, lemon juice, and zest. Cook over medium heat until mixture comes to a boil. Stir in butter. Slowly add beaten egg yolks while stirring constantly. Cook for 2 more minutes, then remove from heat. Pour into the pre-baked pie crust.
- Make the meringue: Beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form.
- Top the pie: Spread meringue over the lemon filling, sealing edges to the crust to prevent shrinking.
- Bake: 350°F (175°C) for 10–12 minutes, or until meringue is golden brown.
- Cool & serve: Let the pie cool at room temperature, then refrigerate for at least 1 hour before slicing.
💡 Tips for Perfect Lemon Meringue Pie:
- Make sure the lemon filling is hot when adding the egg yolks to avoid curdling.
- Spread meringue so it touches the crust all around, which prevents shrinking.
- For extra shine, add a tiny sprinkle of sugar on top of the meringue before baking.
If you want, I can also give a super-quick 5-step version that’s ready in under an hour and still gives you that classic tangy-sweet flavor. Do you want me to do that?
